Guinness® Braised Lamb Shanks

Serves 12

Ingredients:

• 12 Lamb shanks (about 1 lb. each)
• 2 tbsp Kosher salt
• 1 tbsp black pepper
• 2 tsp dry parsley
• 1 tsp dry thyme
• 2 bay leaves
• 2 cups flour
• 1 cup olive oil
• 8 cloves garlic (minced)
• 2 large onions, julienne
• 2 carrots (small diced)
• 4 tbsp tomato paste
• 2 cans Guinness® Beer
• 1 qt beef stock
• 1/2 cup raisins

Instructions:

Mix flour, salt & pepper. In a roasting pan, heat the olive oil.
Dredge lamb shanks in the seasoned flour and brown in the roasting pan; set aside lamb once it is browned evenly.

Add onions, carrots and garlic to the roasting pan and cook for about 5 minutes.
Add tomato paste, dry herbs and 3- 4 tbsp of the seasoned flour. Add Guinness® beer and mix in, turn down heat to medium and reduce the liquid by half.

Add raisins and the beef stock and bring to a simmer. Add lamb shanks to the sauce. Cover and braise in the oven at 350 for 1 hour.

We are serving this over mashed parsnips & potatoes along with honey glazed carrots. (see Chef Eddie, March 2007 column) Make some Irish Soda Bread, and you have a more traditional meal than the usual corned beef & cabbage. The Lamb Shanks could also be done in the slow cooker; I would start these early and cook them at least 5 hours. I have also cooked this over night in the oven with an oven temperature of 225.

This dish makes its own gravy but it may not be as thick as you want it to be, so don't be afraid to add a little butter roux to thicken it more or you can use a Clabber Girl Cornstarch slurry. Good luck with it and as always use this process and change the ingredients to create your own version.

Comments:

This dish makes its own gravy but it may not be as thick as you want it to be, so don't be afraid to add a little butter roux to thicken it more or you can use a cornstarch slurry. Good luck with it and as always use this process and change the ingredients to create your own version.

Submitted By:

Chef Eddie Wilson